What you need:
- '/4 head cauliflower
- 1 medium turnip
- 1 medium onion, sliced thin
- 3 tablespoons (45 ml) olive oil
- 6 eggs
- Salt and pepper
- Thinly slice your cauliflower-include the stem-and peel and thinly slice your turnip. Put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, and microwave on high for 6 to 7 minutes.
- In the meanwhile, start the onion sauteing in 2 tablespoons (30 ml) of the olive oil in an 8" (20 cm) to 9" (22.5 cm) skillet-a nonstick skillet is ideal, but not essential. If your skillet isn't nonstick, give it a good squirt of nonstick cooking spray first. Use medium heat.
- When your microwave goes beep, pull out the veggies, drain them, and throw them in the skillet with the onion. Continue sauteing everything, adding a bit more oil if things start to stick, until the veggies are getting golden around the edges-about 10 to 15 minutes. Turn the burner to low, and spread the vegetables in an even layer on the bottom of the skillet.
- Scramble up the eggs with a little salt and pepper, and pour over the vegetables.
- Cook on low for 5 to 7 minutes, lifting the edges frequently to let uncooked egg run underneath. When it's all set except for the top, slide the skillet under a low broiler for 4 to 5 minutes, or until the top of your tortilla is golden. (If your skillet doesn't have a flameproof handle, wrap it in foil first.) Cut in wedges to serve.
- A little chopped parsley is nice on this, but not essential.
Nutrient breakdown per serving:
- 139 calories
- 11 g fat
- 6 g protein
- 4 g carbohydrate
- 1 g dietary fiber
- 3 g usable carbs.